Vegetable Ginger Soup wallacegardencenter

Vegetable Ginger Soup

An immunity-boosting soup makes for a perfect healthy side dish!

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 medium carrots, halved and sliced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper
  • 4 cups vegetable or chicken stock
  • 1 14-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 5 cups coarsely chopped green cabbage
  • 1 medium zucchini, diced
  • chopped parsley for garnish
  1. Heat oil in a large pot over medium heat.
  2. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
  3. Add garlic, ginger, turmeric, and crushed red pepper.
  4. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt, and pepper; bring to a boil.
  5. Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
  6. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  7. Serve sprinkled with parsley, if desired.
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